Greenville Ave News

Dallas chef to open restaurant in Rapscallion space on Greenville Ave

Something new coming to the old Rapscallion space.

Photo courtesy of Rapscallion

There's a new chef-owned restaurant opening on Dallas' Lower Greenville area: Called Quarter Acre, it's from Toby Archibald (Georgie by Curtis Stone, Bullion), and is going into the former Rapscallion space at 2023 Greenville Ave. #110.

According to a release, it'll open in fall 2022 with contemporary global cuisine inspired by Archibald's travels and New Zealand roots.

"Quarter Acre is a term used in New Zealand to encapsulate the Kiwi dream; it refers to a house on a quarter acre of land with space for the kids to explore and run around," Archibald says in a statement. "I chose Quarter Acre as the name for my restaurant, because opening a space where I can share my culinary creations is my personal Kiwi dream."

Prior to Georgie by Curtis Stone and Bullion — for which he won a CultureMap Tastemaker Award for Best Rising Star Chef in 2020 — Archibald worked at The Greenhouse in London and Cafe Boulud in New York City and Toronto.

Rapscallion closed on May 14 after seven years. Co-owner Brooks Anderson said at the time that "all good things must come to an end, and it was time to make a difficult decision." Located next-door to Trader Joe's, the space is part of a three-pronged building that has experienced some turnover, but is currently home to Hinodeya Ramen and Manpuku. Besides, Greenville Avenue is abuzz.

Food
Archibald says he wants to to offer Michelin-level food and service without the stiffness of high-quality dining.

The menu will emphasize local produce but also international ingredients such as seafood and wine from New Zealand and Australia.

Sample menu items include:

Smoked Beef Tartar
Confit Lamb Belly Sticks
Banana Leaf Grilled Cod
Kingfish and Coconut Ceviche
Hay Roasted Chicken

Atmosphere
The restaurant will comprise 2300 square feet, with decor that's minimalist and modern. The interior will seat 65, with an intimate patio seating 20.

Service
In a word: worldy.

"I always knew I wanted to open a restaurant with great food, impeccable service, and a welcoming atmosphere like many memorable restaurants I’ve encountered in New Zealand and around the world," Archibald says. "When guests leave Quarter Acre, we want them to rave about the service just as much as the food."

chefs

Omakase News

Downtown Dallas restaurant Sauvage expands with new dining twist

Sauvage

A downtown Dallas restaurant famous for its multi-course tasting experience is letting its hair down: Sauvage, the high-end mom-and-pop restaurant near the Statler Dallas hotel, has a new dining option that gives a smaller, more casual taste.

The restaurant opened in September with a set menu featuring 16 to 18 courses — wild game, seafood, vegetables, and dessert — all cooked via grill and smoker.

While 16 courses might sound like a lot, the courses are mostly small bites. However, owners Casey and Amy LaRue received feedback from diners wanting a smaller option.

"We were getting a ton of messages from guests who want to stop by just to try one dish, a bite, or a specific pairing without committing to the full tasting — so we built something for exactly that," Casey says.

They've introduced a new three-course "Cocktails & Bites hour" featuring three dishes, each paired with its own cocktail, served from 5–6 pm on weekdays.

Last week’s menu consisted of:

dry-aged red snapper crudo with La Chinola Way, a cocktail featuring passionfruit, mezcal, lime, and ginger
foie gras & truffle on house-baked croissant with Pendennis Club, a gin sour with apricot liqueur bitters
jerk-spiced shrimp with Clarified Paper Plane, a bourbon cocktail with Aperol, Amaro Nonino, and lemon juice

The new offering continues their pattern of pairing courses with cocktails rather than wine — an approach they've embraced since opening. "Limiting pairings to wine can get boring — it so often ends up being one expensive red after another," Casey says.

You can make a reservation on Tock, or just walk in and grab a seat.

Caviar
They've also added a new version of their classic menu: no caviar.

"Some love having caviar integrated into the menu, but others prefer to skip it, whether for taste or dietary reasons, but still want the full value of the experience," Casey says. "With such a small counter, this put us in a strange position: do we give everyone caviar whether they want it or not, or do we remove it entirely and lose a core part of our menu?"

Thus, a new menu without caviar, priced at $195, with an optional caviar course available for those who want it for $245.

downtown